"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-16-2006, 03:41 PM   #1
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Soft Bread Crumbs?

Hi im making this recipe tonight and cant get in touch with original poster so i must ask here.

What are the soft bread crumbs this recipe calls for?
------------------------------------------------------------------
Meatballs in Sour Cream

1 pound ground beef
1 cup soft bread crumbs
1 egg
1/4 cup onion chopped
1/2 cup milk
1 teaspoon A-1 Steak Sauce
1/8 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
SAUCE
1 pound tomatoes, canned
2 tablespoons flour
1 cup sour cream
Rice or noodles cooked

Instructions: Mix meatball ingredients (1st 9 ingredients) & form into balls. Cook in covered pan in 2 Tbsp butter.

Drain 1/2 cup liquid from tomatoes & combine with flour until smooth. Set aside.

When meatballs are cooked, add tomatoes to skillet. Cover & simmer 20 minutes.

Remove meatballs. Gradually add flour mixture & stir until thickened. Cook 2 additional minutes.

Reduce heat to very low. Stir in sour cream & heat to serving temperature.

Serve meatballs & sauce over hot rice or noodles.
-----------------------------------------------------

__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-16-2006, 03:45 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
They are fresh breadcrumbs, not dried. Just take some bread (without the crust) and run it through the food processor (pulsing about a second at a time) until the crumbs get to the right size
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-16-2006, 03:53 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
Quote:
Originally Posted by GB
They are fresh breadcrumbs, not dried. Just take some bread (without the crust) and run it through the food processor (pulsing about a second at a time) until the crumbs get to the right size
Bingo! It's that easy.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-16-2006, 04:22 PM   #4
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Hey guys do you mind looking over that recipe real fast and reccomending some fresh herbs i can add to it?

how about fresh parsley inside those meatballs?

also would parmagianno reggiano be out of the question for this dish?
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-16-2006, 04:24 PM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Yep parsley in the meatballs would work very well. And Parm Reg would not be out of the question at all.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-16-2006, 04:33 PM   #6
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Fantastic. Thanks again guys.
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-16-2006, 04:49 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
You could also add some seasonings to the tomato/sour cream sauce. Onion and garlic come to mind. If you want an Italian flavor, try some oregano or basil as well.

Also, as a rule, I never use garlic or onion SALTS. I tend to use garlic and onion powders. That way you can control the salt content of the dish and avoid possible over-salting.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-16-2006, 05:43 PM   #8
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,272
2 other things.

I wouldn't cook the meatballs "covered" as then they will steam. You want them nice and browned all over. Watch to make sure they don't burn.

If you are using whole tomatoes (which I recommend, the less processed the better), then dump them from the can into a colander or strainer and strain off the liquid. Then smush them up with your clean (and perhaps ring-free hands) so that they are in small peices. You don't want to dump a can of whole tomatoes right in.
__________________
jennyema is offline   Reply With Quote
Old 02-16-2006, 07:29 PM   #9
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Okay the dish is simmering here is what i've done so far.

I formed the meatballs without the seasoning salt like ingredients, i just used red pepper flakes, parsley, breadcrumbs, egg, salt,pepper, onion, garlic, milk

I fried these meatballs in olive oil until nicely browned.

In the meantime, i started sauteeing onion and garlic in a skillet, until nice and fragrant. I then added the can of wholetomatoes which i had crushed by hand. I then added a tablespoon of chopped parsley, salt, pepper, italian herbs, red pepper flakes.

I then scraped the pan and added the fat & juices from the meatballs and the meatballs themselves into this large skillet and set it to simmer, covered.

smells amazing so far.
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 02-16-2006, 07:30 PM   #10
Sous Chef
 
Corinne's Avatar
 
Join Date: Jul 2005
Location: Mystic, CT - transplanted from Lancaster, PA
Posts: 596
Send a message via AIM to Corinne
I'm so sorry, Big! What they told you about the bread crumbs is correct - just use fresh bread rather than dried/stale bread for the crumbs.

In response to the quote below:
If you haven't made them already, cook the meatballs covered, as the recipe states - they are very moist.

And, yes, dump the whole can of tomatoes in - don't strain off the juice - you need it for the sauce.


Quote:
Originally Posted by jennyema
2 other things.

I wouldn't cook the meatballs "covered" as then they will steam. You want them nice and browned all over. Watch to make sure they don't burn.

If you are using whole tomatoes (which I recommend, the less processed the better), then dump them from the can into a colander or strainer and strain off the liquid. Then smush them up with your clean (and perhaps ring-free hands) so that they are in small peices. You don't want to dump a can of whole tomatoes right in.
__________________

__________________
I'm all about the food!
Corinne is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.